How to make pickled onions Traditional english style

This is how to make pickled onions the traditional english way. Just the way your nan made them (brown). Not like chip shop onions, ergh! My Grandad taught me how to do this, He learned it from his mum, And she learned it from her mum, And maybe even further. So it goes back a long, long way. I leave mine for 4 weeks before eating, and do lots for xmas. The only thing i forgot to mention in the video was, the small jars have a teaspoon of sugar in water for 24hrs, Large jars have a tablespoon of sugar in water for 24hrs. If you like them pretty hot, just add 5 to 8 black pepper corns to the pickling spices. I dont, they are hot enough for me. So practise and enjoy. Comments welcomed, questions answered. Thanks

Category:

Howto & Style

Tags:

• pickled
• onions
• vinegar
• malt
• jar
• food
• cooking
• spice
• dinner

[kuranz1]

Im from New Zealand and my grand mother used to make them but never taught us how to make them, We miss real pickled onions and now I cant wait to make them I always thought that it was hard and confusing but I see not to bad Thanks for posting Mate

[JAYALS]

@kuranz1 Glad your going to try and make some for yourself. If you make them now, They'll be ready for christmas day. And it'll be a nice little reminder of your nan. Good luck

[bertsdog]

hi,thy all come out a bit soft,not happy,lol.

[JAYALS]

@bertsdog Then you used too much water. The water is just to take some of the strengh of the vinegar and water it down a little. If you use too much water, they will go soggy. If in doubt, put in the water 1st it should be about 2 fingers width on any jar, then fill up the rest of the jar with vinegar. If u have another go, you will perfect it very quickly. Good luck jay

[lozarok]

Great stuff Mate, I like to add in 1/2 Dozen Large Garlic Cloves & some Birds eye Chillis..sort of matches our Aussie Climate LOL LOZA

[JAYALS]

@lozarok Phew hot chillis. I'll have to try it, I love hot and spicy foods, The hotter the better. When i make these for myself, i usually add a good handfull of black pepper corns. This does the trick, and heats them right up. Try it, and i'll try yours lol

[Parkinson9999]

I wonder why you have to soak them in sugar solution for 24 hours. That kinda seems pointless - wouldn't it be better to add sugar to the final brine? What benefit does such soaking have - do they become softer, less bitter or smth?

[explosiv0]

how large can you go with the onions?

[votedvomit]

@kuranz1 im from christchurch its so easy to make these already done 5 batches scrumcious

[jlamb1976]

@BorisCheckov9 I have been making Pickled onions for about fifteen years, and only tried to re-use the vinegar once and the onions ended up tasting vile. The best way I have found to make them is to brine them for 24 hours and use fresh vinegar either pre spiced like sarsons or spice it yourself, then when you add them to the jar put some chopped bird eye chillies in with them for extra punch.

[BorisCheckov9]

Hey bud nice vid, Can you keep re-using the vinegar from old jars or do you need to start from fresh each time? Thanks

[jhutton10]

Wow, mine are ready, and am munching on the spiciest crunchiest pickled onion I have had in many years. I have another jar where I used salt instead of sugar, can't wait to see how they came out. Actually, I could not get pickling onions so I used shallots and they work just fine. My brother also suggest using balsamic vinegar and malt vinegar in equal proportions, so will give that a go next year. Thanks for the great recipe, Jim

[kingdom464]

Looks quite easy.Will try andf see if i like the taste of it.James.South Africa

[KingRyltar]

@JAYALS 27 video's in 3 1/2 years...guess your life is busy bro.

do you have any other old school things to share with us?

Thanks mate.